Nutritions 3 gr :
Energy: 42 KJ / 10 kcal
Fat: 0.0 gr
Carbohydrates: 3 gr
Protein: 0.0 gr
Salt:0.0 gr
Sodium: 0.0 gr
Ingredients:
SOYBEANS - Natto bacteria (Bacillus subtilis natto)
Recommended for:
- Natto starter kit
- Natto homemade
Energy: 42 KJ / 10 kcal
Fat: 0.0 gr
Carbohydrates: 3 gr
Protein: 0.0 gr
Salt:0.0 gr
Sodium: 0.0 gr
Ingredients:
SOYBEANS - Natto bacteria (Bacillus subtilis natto)
Recommended for:
- Natto starter kit
- Natto homemade
Natto Starter Powder-Kawashimaya
1 Set / 3 gr / JapanArt.Nr. 4055
An Lager 3
The Kawashimaya product consists of 100 % Nattobacteria, which are carefully extracted from soya beans. Thanks to the high-quality selection and strict quality controls in the manufacturing process, a purely natural and safe product is guaranteed. The properties of the natto bacteria make it easy to produce natto, even for people with no previous experience. In addition, the excellent purity of the bacterial culture ensures that the end product has an impressive flavour.
Yields: 15-25 kilos of natto
Storage: Store in a permanently cool and dry place, protect from sunlight
Recipe:
Ingredients
- 100–1000 g soybeans (dried)
- 0.1 g natto bacteria (per 100 g beans)
- 10 ml boiled water
- 100–1000 g soybeans (dried)
- 0.1 g natto bacteria (per 100 g beans)
- 10 ml boiled water
Preparation
1. Wash the beans thoroughly and soak them (8–24 hours, depending on the
temperature).
2. Cook until soft (pressure cooker ~30 mins, normal
saucepan 3–4 hrs).
3. Dissolve the natto bacteria in water and immediately inoculate the hot beans
.
4. Place in a clean container and cover with kitchen paper or a cloth
.
5. Ferment: 24 hours at approx. 40 °C (e.g. in a yoghurt maker).
6. Leave to mature in the refrigerator for 1 day.
Tips
・Work cleanly (disinfect all utensils).
・Keep the temperature constant at 40 °C.
・After 24 hours, strands and aroma should develop.
1. Wash the beans thoroughly and soak them (8–24 hours, depending on the
temperature).
2. Cook until soft (pressure cooker ~30 mins, normal
saucepan 3–4 hrs).
3. Dissolve the natto bacteria in water and immediately inoculate the hot beans
.
4. Place in a clean container and cover with kitchen paper or a cloth
.
5. Ferment: 24 hours at approx. 40 °C (e.g. in a yoghurt maker).
6. Leave to mature in the refrigerator for 1 day.
Tips
・Work cleanly (disinfect all utensils).
・Keep the temperature constant at 40 °C.
・After 24 hours, strands and aroma should develop.
Nutritions 3 gr :
Energy: 42 KJ / 10 kcal
Fat: 0.0 gr
Carbohydrates: 3 gr
Protein: 0.0 gr
Salt:0.0 gr
Sodium: 0.0 gr
Ingredients:
SOYBEANS - Natto bacteria (Bacillus subtilis natto)
Recommended for:
- Natto starter kit
- Natto homemade
Energy: 42 KJ / 10 kcal
Fat: 0.0 gr
Carbohydrates: 3 gr
Protein: 0.0 gr
Salt:0.0 gr
Sodium: 0.0 gr
Ingredients:
SOYBEANS - Natto bacteria (Bacillus subtilis natto)
Recommended for:
- Natto starter kit
- Natto homemade
